Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: JerryM on November 14, 2022, 02:51 PM
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am going to give this a further go.
in past have used chef spoon (per happy-chris madras video).
its a lot of a drag and as a result avoided by keeping dish fry oil and base oil just enough to keep the BIR product but with almost no oil on the surface of the fried curry.
am looking for an more efficient way - current though being what i can only describe as a metal perforated plate to hold against the pan on an angle (a bit like draining pasta with a pan lid that is perforated). the closest seems to be called skimmer frying spoon.
if anyone already uses please give details. there seems to be too many types to choose from.
the concern being my pan rim is 10 inch and feel a spoon may be too small to stop the curry flowing out around the sides.
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To be honest, Jerry, I almost never bother. Since I add both garlic-infused oil and ginger-infused oil when cooking or re-heating a supermarket curry, I clearly think that "more is better" in this respect. I would need a layer of oil to a depth in excess of 1/8" before I would think it worthwhile to try to spoon some off.
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** Phil.
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I also like a quite generous amount of oil on top of most curry dishes Jerry. It I get way too much I transfer the curry from pan to foil TA tray and tip it off. The corner act as a spout, sort of. Have only tried this with drier dishes though.
Rob
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We always cook a curry a few days before we intend to eat it so it “matures” in the fridge.
The fat or oil rises to the top, solidifies and can easily be removed with a spoon.
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Jerry - I tend to faff around with the curry in the pan at the end of cooking and catch what I can with the spoon. Invariably some sauce gets removed as well but I just tip it all into the gravy pot anyway rather than bin it
I know you used to like currys from Highbridge Rd Erdington. I always found them really good but really oily as well! Bengal Gardens by the Boldmere pub was our goto curry house in the early 80s!
Regards
Mick
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Bengal Gardens by the Boldmere pub was our goto curry house in the early 80s!
When in my as hot as possible phase (10 years ago) the Bengal Gardens' Chicken Ceylon came highly recommended. Very good spiky curry. Wonder if they are still going.
Rob
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thank you all for trying to help. i was hoping someone would say i use "this" and it works a treat. going to get a few ebay samples and try them out.
interest came from eating at local BIR where the oil was just getting out of control (new chef). after asking at order for "no oil" was amazed how the subsequent curries tasted just as good yet pretty much all the surface oil was gone.
i plan to recycle into the next base (per curryqueen). the faff might not have to be quite as much as i think as sauce could be carried over to a certain extent (per mickdabass).
am hoping this will fix a few niggles in my BIR jigsaw:
- CA's method of getting smoke into the curry
- Zaal method of infusing garlic into the curry
these rely on using more oil (2 chef spoon instead of my norm 1 chef spoon or 4 tbsp or 60ml) which end up as surface oil which would be better "perception" put into the next base.
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Bengal Gardens by the Boldmere pub was our goto curry house in the early 80s!
When in my as hot as possible phase (10 years ago) the Bengal Gardens' Chicken Ceylon came highly recommended. Very good spiky curry. Wonder if they are still going.
Rob
It has completely gone Im afraid. Looks like a bomb hit the place
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have received 1st piece of kit to try out. may have to wait a few weeks to make base say over xmas.
not totally convinced it will work as there are gaps in the corners. i ordered 8" mesh to suit the 10" pan. there is a 10" mesh if the 8" passes muster but not quite perfect.
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How is it intended to work, Jerry ?
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** Phil.
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That looks like a Longlife medium weight pan you have got there Jerry. I have one, 8", the smaller size recommended to me by a couple of BIR chefs, for saag, etc. Got it from Uncles Home Store. I think they are gone too; not 100 % though. Interested to see how the skimming goes.
Rob
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Phil,
not 100% how its going to work. my thought is to keep a glass measuring jug close to the cooking. when the curry is cooked placed the skimmer over the pan (to hold back the curry) and hope the oil excess drains into the jug. this oil i will freeze and start the next base.
when i say not 100% how its going to work - most dish i currently cook (1 chef spoon starting oil 4 tbsp 60ml) have no oil on top as it gets burned off during the baghar. the CA smoke and zaal garlic start/use 2 chef and thats when i get too much oil. am also thinking that maybe to use 2 chef as standard to get more skimmed for use in the next base.
its essentially going to be trial and error.
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I was watching one of those "life hacks" compilation videos on Bookface the other day, and they simply tossed a couple of tampons into the pan to mop up the excess oil. Worked a treat
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Good article on emulsifying etc - https://www.fustinis.com/blog/cooking-techniques-your-guide-to-emulsifying/
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Ghoulie, many thanks will have good read through link. am exploring the "science" in spare time
have got prep done to try out the big fly swatter (oil skimmer). pic shows stage1 mytake base under oil, panpot bunjarra, IFFU tikka.
ps have left the yogurt out of the tikka marinade per livo bbq lamb suggestion
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not totally convinced it will work as there are gaps in the corners. i ordered 8" mesh to suit the 10" pan. there is a 10" mesh if the 8" passes muster but not quite perfect.
Tried this a few years ago with very limited success.
Good Luck
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have given the 8" fly swatter a go. poor result the base passed around the gap to the pan edge (it caught a little oil but not enough to be worth the effort).
next time going to put swatter down in middle of pan and spoon off the oil from the top of the mesh.
on the +ve side - felt if the mesh can work it makes life easier as i felt on this cook i did not need to worry about using too much oil. eg on the base stage 2 cook after thinning i usually skim of the oil - this time just left it
PS tikka without yogurt in marinade is a keeper - it looked better and no real change on tenderness